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The more traditional winemaking methods are followed, involving a short fermentation period in contact with the skins, which is then interrupted by the addition of quality grape alcohol. The wine macerates until the end of winter (5 to 6 months) to allow full extraction of flavour and aroma. It is then transferred into vats and the masses pressed. Ageing for 8 years of barrel maturation in 200-litre oak wood casks, in a carefully monitored environment. These casks will have been previously used in the ageing of malt whisky.
Grape Varieties:
Moscatel de Setúbal
Tasting Notes:
Aroma and intense flavours of orange blossom, citrus, bitter orange marmalade, raisins, figs and nuts, a full palate and excellent balance between sweetness and acidity. Other flavours to be found are marmalade, Earl Grey tea, currants, dried apricots, figs, rancidity, and nuts.
Store and Serve Advices:
Serving temperature at 12-14°C.
Food Pairing:
A dark chocolate dessert, or simply to accompany a good coffee.
Allergens:
Contains sulphites.
Reviews and Awards:
. 18 points in Revista de Vinhos;
. Regional Trophy Decanter World Wine Awards 2013 (Other vintages);
. Silver medal Decanter World Wine Awards 2012 (Other vintages);
. Peninsula De Setubal Trophy International Wine Challenge 2012 (Other vintages);
. Gold medal International Wine Challenge 2012 (Other vintages);
. Trophy International Wine Challenge 2012 (Other vintages).
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